I had a dream.
Sadly, there was nothing about human rights. Not even the RH Bill. It involved a plate of pancakes and an “almost butterscotch” sauce. I call it “almost butterscotch” because I vividly remember that there was no cream involved. Glazed with the liquid gold that is the mixture of sugar and butter, were thin slices of carrots. Carrots. Then I woke up and I was so hungry.
I dreamt about it a few weeks ago, even before I started cooking school. It was around the time my blog celebrated its first year of existence. During that time, being with the people from The Maya Kitchen for half a day probably had a hand at shaping the course my slumber. They were generous enough to give me a swag bag of their products to boot!
Then there I was this morning, having been woken up by the noise of my phone. It was my mom, reminding me that it was her and dad’s anniversary today. She apparently bought a cake and made it look like it came from me. I didn’t raise a single cent. I love my mom and dad. (Happy anniversary folks!)
But what the heck, I thought. Today was the perfect day to make my dreams come true (HAHAHA CORNY! forgive me). I had a few carrots chilling in the fridge, and a few perfectly portioned pancake mixes from Maya. Although the key here is convenience, making your own pancakes from scratch is also rewarding, especially if you wake up feeling like a boss.
And let me address the issue that might be swirling in your head right now – “why the hell would I put carrots on top of my pancakes?” Well, ye of little faith, give this a shot. Despite being laden with butter and sugar, I used coconut sugar which is great for diabetics. Since it makes sense to eat carrot cake, why can’t it make sense to eat pancakes with carrots? I could go on and on, but I’m taking too much of your time. Just go ahead and make this already!
- 1 medium-sized carrot, peeled and sliced thinly
- 1 200-gram pack instant whole wheat pancake mix (I used Maya Kitchen) or make your own buttermilk pancakes and just add oats!
- 4 – 5 tablespoons coconut sugar (or: use dark brown sugar)
- 1/4 cup butter (a quarter of a regular sized butter block)
- 1 teaspoon vanilla extract
- a pinch of salt
- Cook the pancakes according to package instructions. When done, set aside.
- Make the caramelized carrots: combine the butter and sugar in a small bowl/pan over really low heat. Allow the butter and sugar to melt and stir everything together. Add the carrot slices.
- Cook the carrots in the butter and sugar over low heat for around 3 – 5 minutes. If the butter or sugar starts to show signs of burning, remove it from the heat source or make sure that it’s cooking over really low heat. (I didn’t have this problem but it’s good to be careful)
- Add the vanilla extract and the salt. Mix well. When done, top the carrots and the sauce over the pancakes. Serve warm and enjoy!